Green sauce

Typical serving of green sauce

Green sauce exists almost as long as the Peri themselves. It is one of the oldest dishes still known on Mirintha. But it is more than just food. It is a symbol of resilience and renewal. Originally only served on a holiday in spring, it is now enjoyed throughout the entire season and even into summer. Cherished all over Mirintha, the recipe is passed down through generations. Nowadays, there are several versions of this recipe, but in our article, we will focus on the original version as it was prepared centuries ago.

History

Legend tells of a time in the First Age when the world endured an unrelenting winter. The rivers slowed, the trees stood barren, and even the most skilled gatherers among the Valoperi struggled to find food. It was said, this event was a punishment by Daba, as the Valoperi were focussing to much on the worship of Cahaya. So the people started to pray intensely to Daba, but no answer came until the high priestess of that time, Laetesa Secerel, received a vision. In her dream, a radiant stag with antlers woven from living vines appeared, leading her to a hidden grove where fresh herbs thrived despite the cold. The stag spoke in a voice like rustling leaves:

"The land is patient, waiting to bloom again. Take these gifts, blend them with the earth’s remaining bounty, and share them with your people."

Upon waking, the priestess gathered the herbs. Parsley, chives, and others now known as the base of Green Sauce. She mixed them into a fragrant, nourishing dish, and when the Valoperi ate, their spirits lifted, and strength returned to their bodies. Within days, the first signs of spring emerged, and the famine ended.

From then on, the festival Lathoriel was celebrated each spring. It is a festival to great spring and remind the poeple that worship should always be balanced and no god should be preferred over another.

I certainly did not know the story behind the sauce.

Common pairings:

As the Valoperi are traditionally either vegetarians or even vegans, green sauce is typically paired with steamed or roasted vegetables or flatbread. However, as the sauce has grown in popularity over the last centuries across nearly all civilizations of Mirintha, it is now served with a variety of dishes. Boiled beef and steamed fish, in particular, are common pairings with green sauce.

Ingredients:

Herbs:

• 50 g parsley
• 50 g chives
• 50 g borage
• 50 g cress

• 50 g sorrel
• 50 g chervil
• 50 g burnet

Liquids:

• 500 g Dewleaf Cream
• 150 g silken Dawnbean Curd
• juice of one lemon
• 1 tsp vinegar, preferably white wine or amberdrop berry vinegar

Condiments:

• 1 tsp salt
• 1 tsp coconut blossom sugar or other sweetener
• pepper to taste

Instructions:

First, clean all herbs and remove the hard stems

Chop your herbs very fine

Mix the dewleaf cream, dawnbean curd and herbs together and stir until everything is smooth

Add the condiments and other ingredients according to taste and give it another stir

The original version sounds even better then my mother's, so I will try this recipe next spring.